Before telling you about these Black and Orange Halloween Dinner Rolls we gotta go to that good ol’ disclaimer: Housevegan.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This post contains Amazon affiliate links.
Halloween is in 3 days, and I’m freaking out! I started decorating our house in August, and we’ve been watching Halloween movies since September, but it still seems like it’s coming up too soon. I know how insane that sounds, but I love this holiday, you guys.
We’ve packed in a lot so far too. Just this week we’ve carved pumpkins, watched Casper and Ed Wood, made Chex Mix (with Life cereal instead of Chex to keep it vegan!), bought costume materials, and made a cool spooky wreath. I also made my first ever pumpkin roll for a Halloween bunco night, and watched this crazy Disney Halloween special from the 80s. On top of all of that we still have so much fun on the agenda that we haven’t even planned what we’re doing on the actual day yet.
I know my FoMo is unfounded, but it’s my nature.
As I mentioned in my Autumn Morning Routine post, I’ve been pretty dedicated to Halloweening our food this week so when it came time to make our weekly loaf of bread I knew that I wanted to make it orange and black(ish).
This recipe that I had bookmarked uses cocoa powder to make a blackish dough and pumpkin to make an orange dough which I thought was so clever. I took this genius idea, applied it to our favorite loaf bread recipe, and boom – these Halloween Dinner Rolls were born.
The loaf recipe I use is adapted from the Rosemary Focaccia recipe in Veganomicon. Did you know that that dough is so forgiving and perfect that you can do just about anything with it? You can make it as is, roll it into a loaf, turn it into rolls, it doesn’t matter. It’s always incredible. My husband and I have been making it into loaves for weeks, and I don’t see us stopping anytime soon.
You could serve these Black and Orange Dinner Rolls alongside pretty much any meal between now and Halloween because who doesn’t love rolls, right? Be sure to add these to your baking list soon! There’s a lot of steps, but they’re really easy.
Halloween is in 3 days, and I’m freaking out! I started decorating our house in August, and we’ve been watching Halloween movies since September, but it still seems like it’s coming up too soon. I know how insane that sounds, but I love this holiday, you guys.
We’ve packed in a lot so far too. Just this week we’ve carved pumpkins, watched Casper and Ed Wood, made Chex Mix (with Life cereal instead of Chex to keep it vegan!), bought costume materials, and made a cool spooky wreath. I also made my first ever pumpkin roll for a Halloween bunco night, and watched this crazy Disney Halloween special from the 80s. On top of all of that we still have so much fun on the agenda that we haven’t even planned what we’re doing on the actual day yet.
I know my FoMo is unfounded, but it’s my nature.
As I mentioned in my Autumn Morning Routine post, I’ve been pretty dedicated to Halloweening our food this week so when it came time to make our weekly loaf of bread I knew that I wanted to make it orange and black(ish).
This recipe that I had bookmarked uses cocoa powder to make a blackish dough and pumpkin to make an orange dough which I thought was so clever. I took this genius idea, applied it to our favorite loaf bread recipe, and boom – these Halloween Dinner Rolls were born.
The loaf recipe I use is adapted from the Rosemary Focaccia recipe in Veganomicon. Did you know that that dough is so forgiving and perfect that you can do just about anything with it? You can make it as is, roll it into a loaf, turn it into rolls, it doesn’t matter. It’s always incredible. My husband and I have been making it into loaves for weeks, and I don’t see us stopping anytime soon.
You could serve these Black and Orange Dinner Rolls alongside pretty much any meal between now and Halloween because who doesn’t love rolls, right? Be sure to add these to your baking list soon! There’s a lot of steps, but they’re really easy.
Mentioned in this recipe and post:
Black and Orange Halloween Dinner Rolls
Adapted from the Rosemary Focaccia in Veganomicon
Black Dough Ingredients:
- 1 1/8 teaspoons active dry yeast
- 1/2 cup + 3 tablespoons warm water
- 1 tablespoon vegetable oil
- 1 1/2 cups all-purpose flour
- 1 tablespoon cocoa powder
- 3/4 teaspoon salt
Black Dough Directions:
1. In a medium sized mixing bowl combine the yeast and warm water. Allow to yeast to sit for 5 minutes until it’s foamy. Stir in the oil.
2. Add the flour, cocoa powder, and salt to the yeast, and stir the mixture with a spatula until it forms a dough. It may be a little loose, but that’s ok.
3. Pour the dough onto a lightly floured surface, and knead it for about 5 minutes until smooth. Place the dough into a clean bowl sprayed with a little oil, and cover it with plastic wrap. Set this dough aside while you make the orange dough.
Orange Dough Ingredients:
- 1 1/8 teaspoons active dry yeast
- 1/2 cup + 1 tablespoon warm water
- 1 tablespoon vegetable oil
- 2 tablespoons pureed pumpkin
- pinch turmeric
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
Orange Dough Directions:
1. In a medium sized mixing bowl combine the yeast and warm water. Allow to yeast to sit for 5 minutes until it’s foamy. Stir in the oil, pumpkin, and turmeric.
2. Add the flour and salt to the yeast, and stir the mixture with a spatula until it forms a dough.
2. Add the flour and salt to the yeast, and stir the mixture with a spatula until it forms a dough.
3. Pour the dough onto a floured surface, and knead it for about 5 minutes until smooth. Place the dough into a clean bowl sprayed with a little oil, and cover it with plastic wrap. Set the dough aside with the black dough, and allow both doughs to rise for 1 hour or until they’ve doubled in size.
Dinner Roll Directions:
1. Punch the black dough down, and transfer it to a lightly floured surface to knead a couple of times. Nothing crazy, just enough to release some of those yeast gasses.
2. Divide the dough into 3 equal pieces. Divide each piece into three more pieces giving you 9 pieces. Cut each piece in half for a total of 18 pieces. Roll each piece of dough into a ball.
3. Repeat steps 1 and 2 with the orange dough.
4. Grease a 12 cup muffin tin with oil. Place three balls of dough into each muffin tin alternating the colors. I started with 2 black and 1 orange in the first cup, 2 orange and 1 black in the second cup, etc.
5. Cover the rolls with plastic wrap, and allow them to rise for 20 minutes. Meanwhile, preheat your oven to 350°F.
6. Brush the rolls with a little non-dairy milk (optional), and place them in the preheated oven to bake for 15-20 minutes, or until the rolls are firm.
7. Allow the rolls to cool at least half an hour before serving.
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